| 摘要 |
The present invention relates to a method for producing sodium-free soy sauce and soybean paste. According to the present invention, the method comprises: a first step for producing a primary extract by primarily boiling a composition mixed with 450-550 g of sea tangle, 45-55 g of shiitake mushroom, and 13-15 liters of water; a second step for producing a secondary extract by removing the sea tangle and shiitake mushroom, pouring 7-9 liters of water therein, and then secondarily boiling the same thereafter; a third step for producing salt water by boiling a composition mixed with 11-13 liters of the extract, mixed with each extract produced from the first and second steps, 13-17 g of Thesium, 13-17 g of roasted corn, 13-17 g of roasted barley, 13-17 g of Polygonatum odoratum var. pluriflorum, 13-17 g of Cudrania tricuspidata Bureau, and 1-3 g of licorice; and a fourth step for finishing soy sauce by aging a mixture of 140-160 g of a fermented soybean lump and the salt water for 85 to 100 days at room temperature. |
